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Meet Maricsa Trejo

Today we’d like to introduce you to Maricsa Trejo.  

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
We started in 2017 at the back of a Brew Pub in Oak Cliff, Dallas. I was trading bread for use of their kitchen overnight. We started selling pastries wholesale and we quickly became the pastry providers for Oak Cliff. We spent three years working in rental kitchens, 7 days a week, nonstop! We finally found a place of our own and opened Saturdays only for retail, one month before the Pandemic hit! Through that, we saw so many customers who wanted us to keep baking to feel a sense of normalcy. We are now about to move to a bigger space and expand into Denton! 

I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
It was difficult to work for 3 years straight. I almost gave up but my husband never let me. We had no money but had to buy all of our equipment through auctions. It was hard to find a way to transfer equipment to our space but we always found a way. The last huge obstacle, one we still face, is hiring. We have an amazing crew of bakers and retail cashiers! We are looking to expand but we have hit roadblocks trying to hire for our new space. 

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I am a Pastry Chef! I specialize and am known for croissants! I am the most proud of the fact that I have taught so many people how to laminate and now they get to do the same! I love to learn and I have done so many out-of-the-box pastries over the course of my career. I don’t stick to one thing; I try it all. 

What do you like best about our city? What do you like least?
I love the diversity of Dallas! Dallas is not the same as other large cities, we have southern charm and the big aspirations! I dislike the traffic! Never before has it been this bad! It’s only gotten worse! 

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Image Credits

Star Chefs
Dallas Morning News

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